I saw a great recipe in my Volt Ink cookbook, by the Voltagio Brothers from Top Chef. The recipe was simply titled Beef, Mustard, Kohlrabi. It was fairly advanced requiring heavy use of sous vide, pressure cooking, making a "cheddar cheese stock", etc. Used some molecular touches such as xanthan gum as a thickener. Anyhow, this was my type of cooking and I'd been wondering what I would do with my kohlrabi plants and mustard greens.
This time I followed the recipe almost exactly. They were doing some fancy tricks here, and I wanted to try to learn. The only change that I made was replacing the sous vide NY Strip steak that the recipe called for with a 36 hour (133F) sous vide beef short rib.
Kohlrabi puree with beer and cheddar. Sous vide baby kohlrabi slices. Mustard greens. Pickled mustard seed. 36 Hour sous vide short rib. Pressure cooker beef demi-glace. Mustard micro-greens.